Cranberry Tarts (Gluten-Free Recipe)

Cranberry Tarts (Gluten-Free Recipe)
45
4 Reviews
Bite size cranberry tarts! Press pastry into mini muffin cups, then fill with fresh cranberries and a glistening, sweet topping.
40 min
Prep Time
1:35
Total Time
36 tarts

Ingredients

Crust

1 1/2 cups
Gluten-Free Flour Blend (see below)
3/4 cup
Land O Lakes® Butter, softened
2 (3-ounce) packages
cream cheese, softened

Filling

1/2 cup
sugar
1/2 cup
chopped pecans
1
large Land O Lakes® Egg
1/4 cup
Land O Lakes® Butter
1 teaspoon
gluten-free vanilla
3/4 cup (48 to 72)
fresh cranberries*, washed, drained, cut in half

Glaze

1 cup
powdered sugar
1 teaspoon
gluten-free vanilla
2 to 3 tablespoons
milk
 
*Substitute frozen cranberries, thawed, drained, cut in half.

Directions

  1. Heat oven to 325°F.
  2. Combine gluten-free flour blend, 3/4 cup butter and cream cheese in bowl. Beat at medium speed until dough forms a ball.
  3. Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
  4. Combine sugar, pecans, egg, 1/4 cup butter and vanilla in bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
  5. Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.
  6. Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in bowl; mix well. Drizzle over cooled tarts.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 tart)

Calories
120
Cholesterol
25mg
Carbohydrates
12g
Protein
1g
Fat
8g
Sodium
60mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

An amazing recipe!!

Rating

An amazing recipe!! I brought these to a party and they cleared the dish. I had to grab some quick for my GF kids. A lovely use of fresh cranberries, it adds color and has a nice balance with the sweetness of the cookie. Your guests will never know these are gluten free! The only downside is you can only make these while cranberries are in season. I'll have to give them a try with another fruit or see if I can get my hands on some frozen cranberries.

Rating

the crust is short, the filling is easy to prepare and the tartness of the cranberries with the sweetness of the pecan pie filling is just right. i found the glaze to be a little too sweet, even though i did not use all of it.

Rating

I have celiacs disease and my 11 year old daughter made these very yummy and very tasty gluten free treats for Thanksgiving! Excellent! She used dried cranberries.

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